Hard boil eggs. Quench, peel and let them cool down. Cut olives into slices. Stir cheese until smooth and fill into a piping bag (star-shaped spout). Cut baguette into 20-25 slices.
Cut the eggs into slices and lay them on the bread. Spray cheese on top. Garnish with olives and chervil.
Pluck the salmon into small pieces. Drain the capers. Mix both with lemon peel. Season with pepper and spread it on the pumpernickel, press a little bit. Halve the caper apples and garnish bread with them.
Clean, wash and possibly peel the cucumber. Cut into approx. 20 diagonal slices. Cut trout fillets into approx. 20 pieces and place them on the cucumber slices. Spread 1 blob each of horseradish and cranberries on top.
Garnish with dill.